Farro is one of the oldest grains cultivated by humans and is increasingly becoming more popular with modern cooks. I have been seeing it popping up on food blogs as a breakfast item (which I have yet to try – but will soon!). But it is also great for side dishes or for soups and salads. It is an excellent fiber source as well as protein and iron.
I served this farro risotto with some panko-crusted salmon and roasted asparagus. It was really easy to make (definitely easier than traditional rice risotto) and had a nice nutty taste and texture. I definitely plan on making farro again soon in some other applications! Yum!
- 1 onion, minced
- 1 carrot, peeled and chopped fine
- 1 Tbsp. olive oil
- salt and pepper
- 3 garlic cloves, minced
- 1 tsp. minced fresh thyme
- 1 1/2 cups farro
- 2 cups low-sodium chicken or vegetable broth
- 1 1/2 cups water
- 2 Tbsp. fresh parsley or 1 Tbsp. dried parsley
- 1 tsp. fresh lemon juice
1. Combine onion, carrot, oil and 1/4 tsp. salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened – 8 to 10 minutes.
2. Stir in the garlic and thyme and cook until fragrant – about 30 seconds.
3. Stir in the farro and cook until lightly toasted, about 2 minutes.
4. Stir in the broth and water and bring to a simmer. Reduce heat to low and continue to simmer, stirring often, until the farro is tender about 20 to 25 minutes.
5. Stir in the parsley and lemon juice. Season with salt and pepper to taste.